Aug 20, · 11/22/ Simplest way to prepare a butternut or any other tough skinned squash is to roast it for 15 minutes, at about C, then you can cut it like butter, and the skin comes off very easily! Another useful tip, to stop raspberries, strawberries, blueberries, grapes etc from going mouldy!5/5(K). Sep 10, · Roast. Place the squash cut-side-down on a baking sheet or in a baking dish. Cook butternut squash for about 50 minutes (or more/less, depending on the size of your squash halves) .
Butternut squash is so good on its own, that squaah any seasoning is needed. This recipe is so simple and easy. Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet. All Rights Reserved. Simple Roasted Butternut Squash. Rating: 4. Read Reviews Add Reviews. Save Pin Print ellipsis Share.
Simple Roasted Butternut Squash Mlnbrow. Simple Roasted Butternut Squash Julianna. Simple Roasted Butternut Squash hmwilbanks. Recipe Summary prep:. Nutrition Info. Ingredients Decrease Serving 4. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. Preheat oven to degrees F degrees C. Roast in the butternkt oven until squash is tender and lightly browned, 25 to 30 minutes.
I Made It Print. Per What to wear to the marine corps birthday ball. Full Nutrition. Most helpful positive review GeekFeeder. Rating: 5 stars. Easiest way to peel a butternut squash: - Lay on side - Cut into two halves, separating the "large ball" at the bottom from the "tube" at the top.
Stand the ball on one flat face. Cut slices of skin off, from top to bottom, following the contour of the ball as you make each cut. Stand on one flat end. Cut slices of skin, from top to bottom. Read More.
Thumb Up Helpful. Most helpful critical review Miv. Rating: 3 stars. Simplest way to prepare a butternut or any other tough skinned squash is to roast it for 15 minutes, at about C, then you can cut it like butter, and the skin comes off very easily! Another useful tip, to stop raspberries, strawberries, blueberries, grapes etc from going mouldy! When you get them home, rinse them in a bowl of water to which you add Tbs vinegar-any type.
Swish very gently, then drain throughly. They don't need rinsing, but you can if you like-then they will keep in the fridge for a week maybe more! Reviews: Most Helpful. Not sure I'd roast butternut squash any other way after making this basic, non-fussy recipe.
Winning recipes almost always begin with fresh ingredients and a little seasoning to enhance and complement. This is a winner. Easy to prepare, quick to roast, easy to serve and eat, pretty on the plate, and delicious.
I simply added a little fresh chopped parsley to pretty it up. How incredibly simply perfect. Really top notch! By the way, the easiest way to peel a butternut squash is with a plain old vegetable peeler. Peel it, then cut off the ends, slice down the how to roast butternut squash in oven, scrape out the goosh and seeds and rosst chop it how to roast butternut squash in oven per your recipe instructions.
Easy peezy! Peeling tip: Before peeling, wash and poke holes in the squash, then put it in the microwave for 3 minutes. After it cools down a bit, you can easily cut and peel it. This was delicious. First of all, to the poster who recommended poking holes with a fork and microwaving the squash for 3 minutes, you are a genius of the highest order whom I shall worship for the remainder of my cooking life.
I was trying to explain to my boyfriend how hard it is to peel butternut buternut, and I equated it to how to start a conversation on facebook down a tree with a butter knife - this tip tk the job SOOOO easy.
I love you, wonderful poster. This recipe was so easy and so good. I made three small changes - I added petite red skinned potatoes to the mix cut the same size as the squashadded some fresh thyme roaast roasted the veggies just a bit longer - 40 minutes instead of I couldn't stop drooling and neither could my BF. Definitely a keeper recipe! Oh, and it tasted great the next day, too.
Boomer's Wife. Does anyone have any suggestions on how to peel easily. Everything else was great. Courtenay Howell. I removed the skin of the squash and then cubed it. Then I tossed it with the fresh ground pepper, drizzle of olive oil probably closer to 1 tblspncoarse sea salt and minced garlic. I prepped it around 11am and stuck it in the fridge. Come dinner time I pulled it out, placed it on a baking sheet bhtternut with foil and baked for 30 minutes at degrees.
It was delicious. Eat great Fall veggies until you are so tired of them and then do it all again next fall. They are nutritious and delicious and cost effective when in season. This one is going in the cookbook under "Side dishes" : Read More.
Crystal S. Loved this recipe! Able to stand on it's bhtternut with no changes Very nice indeed! More Reviews. Share options. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your zquash or registered dietitian before preparing this recipe for personal consumption.
All Reviews. This one is going in the cookbook under "Side dishes" :. Add Photo. What did you think about this recipe? Did you make any changes or notes?
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Oct 19, · Preheat oven to degrees. Wash the squash and pierce the bottom with a pairing knife. This lets steam escape while cooking (they can burst, which is bad news!), but piercing it on the bottom keeps the skin in tact. Place on a foil-lined baking sheet.
The season for roasting butternut squash has arrived. Before opening your oven, you may want to rethink your method for roasting this great fall vegetable. Maybe you cube squash. Maybe you start by removing the skin. There are many approaches, and many add extra time and work. Luckily, the best way to roast butternut squash might be the simplest. First, keep that skin on. Removing it creates unnecessary work. Once your skin-on butternut squash has cooked, the skin should peel away with relative ease.
Though small pieces create greater potential for browning, reducing squash to uniform pieces of some shapes, like cubes, can be hard. Some round shapes, like half-moons, require less knifework, sure. But because bigger pieces of squash roast so well, you can skip slicing into even these shapes.
It requires just that: one cut. Starting with a sharp knife , securing the base of the squash on a cutting board, cut top-to-bottom down the middle. Once you cut butternut squash down its long center, its symmetrical sides will fall free, showing bright orange.
From here, your active work is swift, no more than a few minutes. Put the squash skin-side-down on a rimmed baking sheet. A rim will corral juices that leak during baking. Massage the smooth orange surface with olive oil. Pop that quash into the oven.
At degrees on a middle or top rack, it will take between 30 and 45 minutes, depending on the size of the squash. Your squash is done when a fork slides in deep with little push. Fortunately, this once-cut method gives you room for error. If you cook smaller pieces a few minutes too long, they could brown too much.
Once cooler, skin should peel away. The butternut squash will be a lusher, deeper orange. If you put the squash smooth-orange-side-down, you can now easily cut it into half-moons or whatever shape you want. If you prefer, you can scoop the fragrant orange meat with a spoon. The seeds, too, should scoop away with little effort now.
Almost like cooking bone-in chicken, pork, or beef, roasting with the seeds in seems to produce more flavor. Be sure to salt at the end, when you build the cooked squash into a larger dish or simply eat it alone.
But the very best way to extract flavor? And the most pivotal tip for roasting squash? Start with the best squash you can. By Chris Malloy Updated September 30, Save FB Tweet ellipsis More. Credit: Getty Images. Share options. Close Login. All rights reserved. View image.